Heat the oil in a pan and add the hing. Add the 2-3 green chillies and 1tbsp mustard seeds. Allow them to crackle and reduce the flame. Add the jeera powder and mix well. Remove from fire and cool. Peel 1 pomegranate and separate the seeds. Whip the curd and mix in the castor sugar. Heat one tbsp oil and add the curry leaves and put off the flame. To serve: Mix the prepared corn and the peeled annar seeds to the whipped curd. Granish with curry leaves, server chilled.